Thread: Specials
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Unread 11-25-2012, 03:02 AM   #9
BigBellyBBQ
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when you cook your brisket for serving later, you can do a week ahead of time, cool ..slice...either vacuum bag or zip[ lock and heat in the warm water...no one will know if it was cooked last week...I also have some broth to dip in real quick...but brisket is a must seve...
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